Apple Dappy
From Frenlite cookery book, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1458Calories
14 gProtein
201 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories1458 kcal
Protein14 g
Carbohydrates201 g
Fiber14 g
Sugars93 g
Total Fat71 g
Saturated Fat17 g
Monounsaturated Fat31 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium1109 mg
Potassium559 mg
Calcium48 mg
Iron7.1 mg
Magnesium48 mg
Phosphorus188 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A9.1 mcg
Vitamin E0.9 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.1 mg
Folate161 mcg
Choline29 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 7. The excerpt below is the record exactly as published.
APPLE DAPPY 8 oz. ‘‘Frenlite’’ Short Crust Pastry 1 Ib. Cooking Apples 1 oz. Sugar 2 tablespoons Golden 2 tablespoons Hot Water Syrup Roll pastry into oblong, prepare apples and slice. Place slices of apple on to the pastry, sprinkle with sugar. Roll pastry as for roly-poly, seal the edges. Pour mixture of syrup and water over the pastry. Bake in a hot oven for 30 minutes, basting after 15 minutes. 450°F. or Mark 7 APPLE PIE 8 oz. ‘‘Frenlite’’ Short Crust Past
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